Goshen’s Spring Vegetable Pasta

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Goshen’s spring vegetable pasta is a wonderful pasta dish that will leave you wanting more. This dish is nice for some vegetarians. Goshen’s spring vegetable pasta has a blend of many different spring vegetables for a wonderful taste. This dish contains broccoli florets, baby leeks, and asparagus to name a few vegetables. For Goshen’s spring vegetable pasta if you do not like union you can replace it with fennel bulb instead.

Serves 4

Ingredients:

·         1 cup(about 227 grams) of broccoli florets

·         1 small union

·         8 ounces(about 225 grams) of asparagus

·         4 ounces(about 115 grams) of baby leeks

·         1 cup(about 227 grams) of fresh peas

·         1 chopped shallot

·         1 ¼ cup(about 310 milliliters) of heavy cream

·         3 tablespoons(about 43 grams) of butter

·         3 tablespoons(about 43 grams) of your favorite mixed herbs, such as parsley and sage

·         12 ounces(about 340 grams) of penne pasta

·         Freshly grated parmesan cheese

·         Garlic salt and pepper to taste

Directions:

Step 1: The first step in Goshen’s spring vegetable pasta is to divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 2 inch (about 5 centimeters) in length.  Chop up the union and remove the outer skin. (I recommend chopping it into larger chunks if you enjoy unions)

(If using Fennel instead of union trim the fennel bulb and remove any tough outer leaves. Cut into wedges leaving layers attached at the root ends.)

Step 2: The next step in Goshen’s spring vegetable pasta is to cook each vegetable separately in boiling garlic salted water until they are just tender. If you cook them all together they all have different cooking times so some will be over cooked while others undercooked.

You can use the same water to cook each vegetable. Drain the vegetables well and keep them warm for use very soon.

Step 3: Melt the butter in a separate saucepan, and cook the chopped shallot, stirring once in a while until they are softened but not browned. Add the herbs and heavy cream and cook for 2-5 minutes until the sauce is slightly thickened.

While this step in Goshen’s spring vegetable pasta is going on cook the pasta in boiling salted water using the directions of the back of the pasta box.

Step 4: Rinse the freshly cooked pasta under cold water very quickly and drain well. Add the sauce with the vegetables and toss gently to mix all of the vegetables in the sauce thoroughly. Season the dish to taste with pepper and garlic salt and plate the pasta and vegetable sauce on top.

Add freshly grated parmesan cheese on top and then you are ready to enjoy Goshen’s spring vegetable pasta.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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